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Adjustable stand — hold cookbook or tablet at eye level while cooking
Foundational understanding of the four elements of good cooking
Italian pasta organized by shape — which sauce belongs with which pasta
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Foundational understanding of the four elements of good cooking
Italian pasta organized by shape — which sauce belongs with which pasta
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
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Preheat oven to 450° F. Rub the salt and pepper all over the roast, massaging into the flesh and the fat. Rub the olive oil on over that. Place on a roasting rack bone side facing down in a pan and roast on high heat for about 20 minutes. Turn the oven temperature down to 300° F and roast for 15 minutes a pound for medium rare, about 2 hours. Remove from the oven when done. Remove the rack from the pan and leave the roast to rest in a warm, draft-free place. Pour the drippings out of the roasting pan into a container and place in the freezer to chill rapidly. Place the roasting pan directly down on the burner and turn the burner on to medium heat. Add the red wine to the pan and using a whisk or wooden spoon scrape up the burnt bits in the bottom of the pan. Let the wine reduce by half, then add the degreased cooking juices (skim off the fat that's risen to the surface) from the freezer. Continue whisking and stirring and allow to reduce by half again. Add the jam or jelly and cook to dissolve. Make sure the sauce is reduced to a point where it's a little bit thick and sticky. Whisk in the butter, pour into a sauce boat, and reserve it warm while carving the roast. Carve the roast and arrange on a serving platter. Spoon a little sauce over it and then serve with more sauce on the side.